The major aroma components in grapes and wine include free volatile compounds and
glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times …

Cover crops in viticulture. A systematic review (2): Implications on vineyard agronomic
performance | OENO One Quick jump to page content Main Navigation Main Content Sidebar …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …

Abstract BACKGROUND 'Sangiovese'(Vitis vinifera L.) is a well‐known Italian wine grape
utilized for producing the prestigious Chianti Classico brand. Here,'Sangiovese'is generally …

The climate change is already affecting many agricultural systems and human
environments, and the implementation of adaptation strategies, especially those related to …

Saccharomyces cerevisiae is the yeast species predominating the alcoholic fermentation of
grape must. The aim of this research was to evaluate the impact of indigenous S. cerevisiae …

This study aimed to assess the impact of two soil managements and training systems on
yield and wine aroma compounds of Negroamaro variety grown in a warm climate region …

A 'suspect screening analysis' method for grape metabolomics by ultra‐high performance‐
liquid chromatography (UHPLC) and high‐resolution quadrupole‐time of flight (QTOF) mass …

Odour-active compounds present in pasteurised orange juice were identified by gas
chromatography–olfactometry (GC–O) employing heart-cut multidimensional GC techniques …

An electronic nose based on metal oxide semiconductor (MOS) sensors has been used to
identify liquors with excessive methanol. The technique for a square wave temperature …